^-A^^' B>'M^ 


^■E-S.  I  tbhaht.  C3op.  2. 


THE 


Coiecticit  Airiciltiiral  Eiperliieit  Stalioi. 

NEW    HAVEN,     CONN. 


:BTJLLE:TI]>r     IVo.     119 


MAY,    1894 


The  Babeock  Test  as  a  Basis  for  Payment 
in  Cream-gatliering  Creameries. 


S 


CONTENTS. 

Notice  as  to  Bulletins  and  Reports, 

Defects  of  the  Present  System  of  Payment, 

The  Method  of  Payment  according  to  amount  of  Butter-Fat  furnished 

Apparatus  for  Sampling  and  Weighing  Cream, 

Instructions  for  Sampling  and  Weighing  Cream, 

The  Composite  Sample, 

Apparatus  for  Testing  Cream  by  Babcock  Method 

Instructions  for  Making  the  Test, 

Bookkeeping,  ..... 
Comparison  of  Space  System  with  the  Babcock  Test  System 

Tables.  ...... 


Page. 
2 

3 

5 

5 


11 

15 

15 

19-24 


Notice  as  to  Bulletins. 

The  Bulletins  of  this  Station,  usually  issued  quarterly  or 
oftener,  are  mailed  free  to  citizens  of  Connecticut  who  apply  for 
them,  and  to  others,  as  far  as  the  limited  editions  permit. 

Applications  should  be  renewed  annually  before  January  1st. 

The  matter  of  all  the  Bulletins  of  this  Station  in  so  far  as  it 
is  new  and  of  permanent  value  will  be  made  part  of  the  Annual 
Report  of  the  Director. 

i^^All  Bulletins  earlier  than  No.  71  and  also  Nos.  83,  92,  93, 
100,  101  and  109,  are  exhausted  and  cannot  be  supplied. 

Bulletin  118,  a  Bibliography  of  Exp.  Station  literature  relating 
to  Fungous  Diseases,  is  to  be  included  in  the  lYth  Annual  Report 
which  will  be  shortly  ready  for  distribution. 


Notice  as  to  Supply  of  Station  Reports. 

The  Annual  Report  of  this  Station,  printed  at  State  expense,  is 
by  law  limited  to  an  edition  of  12,000  co]3ies,  of  which  5,000 
copies  are  bound  with  the  Annual  Report  of  the  Connecticut 
State  Board  of  Agriculture,  and  distributed  by  the  Secretary  of 
the  Board,  T.  S.  Gold,  West  Cornwall,  Conn, 

After  exchanging  with  other  Experiment  Stations  and  Agricul- 
tural Joux'nals,  the  Reports  remaining  at  the  disposal  of  the  Sta- 
tion will  be  sent  to  Citizens  of  Connecticut  who  shall  seasonably 
apply  for  them,  and  to  others  as  long  as  the  supply  lasts. 

II^F°The  Station  has  no  supply  of  its  Annual  Reports  for  the 
years  1877,  1878,  1879,  1880,  1881,  1883,  1884,  1887,  and  1891. 


THE    BABCOCK    TEST    AS   A   BASIS    FOR    PAYMENT 
IN    CREAM-GATHERING   CREAMERIES. 

By  a.  L,  Winton  and  A.  W.  Ogden. 

In  Bulletin  108,  issued  by  this  Station  in  May  1891,  it  was 
stated  that  the  Babcock  test  "  offers  to  cream-gathering  creamer- 
ies, a  practicable  and  accurate  method  of  ascertaining  the  actual 
quantity  of  butter-fat  which  each  patron  furnishes,  so  that  pay- 
ments may  be  based,  not  on  volume  of  cream  supplied,  but  on 
actual  butter-fat^  which  is  the  raw  material  that  the  creamery 
manufactures.  This  is  obviously  the  most  satisfactory  method 
of  payment." 

Since  that  time,  this  method  of  payment  has  been  adopted  by 
several  creameries  in  other  states,  but  nothing  of  the  kind  has 
been  attempted  in  Connecticut,  until  the  present  winter. 

Several  parties  having  applied  to  this  Station  for  assistance  in 
introducing  the  Babcock  tester,  its  practical  application  to  cream- 
gathering  dairies  has  been  carefully  studied  in  a  number  of 
creameries  during  the  past  season  and  the  results  of  this  experi- 
ence are  given  in  this  bulletin. 

Most  of  the  work  has  been  done  in  cooperation  with  the  Golden 
Ridge  Creamery  of  Berlin,  whose  managers  were  the  first  to 
adopt  the  system  here  suggested. 

Defects   of  the   Present   System  op   Payment  for   Cream. 

Most  of  the  cream  gathered  by  creameries  in  this  State,  is 
raised  by  the  submerged,  deep-setting  system,  and  is  paid  for  by  the 
"space."  The  "space"  is  the  volume  of  a  cylinder  8^  inches  in 
diameter  and  |-f  of  an  inch  high,  and  the  number  of  "  spaces  "  in 
each  can  of  milk  is  read  off  before  skimming,  by  means  of  a  strip 
of  glass  set  in  the  sides  of  the  can  on  which  the  space  graduations 
are  marked.  The  unit  for  payment  is  therefore  a  given  volume 
of  cream  which,  to  make  the  system  perfectly  equitable,  should 
always  contain  the  same  quantity  of  pure  butter-fat.* 

*  Butter  is  a  mixture  of  butter-fat — its  essential,  most  abundant  and  most 
distinctive  ingredient — with  more  or  less  water,  salt  and  curd.  A.s  the  quantities 
of  these  several  ingredients  in  butter  are  quite  variable,  accuracy  and  simplicity 
are  best  secured  by  basing  all  calculations  on  the  quantities  of  'butter -fat. 


4  CONNECTICUT   AGRICULTURAL   STATION,    BULL.    119. 

That  the  *'  space  "  does  not  always  contain  the  same  quantity 
of  butter-fat  and  that  the  differences  in  the  quantity  of  butter-fat 
in  it  are  often  large  enough  to  make  this  system  of  payment 
unfair,  are  facts  of  every  day  observation  in  creamery  practice, 
which  have  also  been  abundantly  confirmed  by  chemical  tests. 

Even  when  the  directions  of  the  makers  of  the  apj^aratus  and  of 
the  creamery  manager  are  closely  followed,  the  cream  raised  from 
milk  of  one  and  the  same  herd,  which  is  fed,  handled,  and  milked 
as  uniformly  as  possible,  will  yet  show  moderate  differences  in 
the  qiiantity  of  butter-fat  present,  per  "  space,"  from  day  to  day. 

The  time  which  elapses  from  the  setting  to  the  skimming  of 
the  milk,  has  considerable  effect  on  the  number  of  spaces 
gathered.  For  a  certain  time  after  setting,  the  depth  of  the 
cream  layer  and  the  number  of  spaces,  increase;  then  follows  a 
period  during  which  the  number  of  spaces  slowly  decreases,  on 
account  of  the  coalescence  of  the  fat  particles,  but  the  per  cent, 
of  butter-fat  and  with  it  the  value  of  the  cream  for  butter  mak- 
ing, is,  nevertheless,  all  the  while  increasing. 

But  when  the  prescribed  method  of  setting  is  not  closely 
followed  by  a  part  of  the  patrons,  differences  in  the  quality  of  the 
"space"  become  so  large  as  to  work  great  injustice  to  other 
patrons  and  generally  to  those  who  are  producing  the  most  and 
the  best  cream.  Abundant  proof  of  this  will  be  noticed  in  the 
following  pages. 

Much  dissatisfaction  comes  from  the  fact  that  during  the  win- 
ter it  is  absolutely  necessary  in  some  creameries  for  each  patron 
to  measure  and  record  the  "  spaces  "  of  cream  which  he  raises,  so 
that  he  may  have  his  cans  for  use  again.  The  cream-gatherer 
only  makes  from  two  to  four  trips  a  week,  to  get  the  cream  and  a 
copy  of  the  patron's  score. 

In  addition  to  the  defects  already  noted,  it  need  hardly  be  said 
that  the  dishonest  patron  may  so  manipulate  his  cream  as  to 
inci-ease  the  number  of  spaces  in  ways  which  the  cream-gatherer 
is  unlikely  to  detect. 

While  the  system  of  setting  milk  and  raising  cream  now  gener- 
ally in  use,  if  strictly  followed,  is  an  excellent  one,  well  suited  to 
our  conditions,  the  system  for  payment  is  unsatisfactory  because 
it  does  not  bear  a  close  relation  to  the  actual  butter-fat  furnished 
by  the  several  patrons  to  the  creamery. 


Digitized  by  the  Internet  Archive 

in  2011  with  funding  from 

LYRASIS  members  and  Sloan  Foundation 


http://www.archive.org/details/babcocktestasbasOOwint 


PLATE 


SABCOCK   TEST   IN    CEEAMERY    PRACTICE.  O 

The  Method  of  Payment  Acooeding  to  Amount  of  Butter- 
Fat  Furnished. 

On  the  following  pages  is  a  full  description  of  the  system  which 
the  Golden  Ridge  Creamery,  at  Berlin,  Conn.,  with  the  advice  of 
this  Station,  has  adopted  and  which,  it  is  believed,  secures  to  all 
the  patrons  fair  payment  for  the  cream  furnished. 

The  plan  adopted  at  Berlin  is  briefly  as  follows  :  The  cream, 
skimmed  by  each  patron,  is  weighed  by  the  cream-gatherer  who 
also  takes  a  sample  accurately  representing  the  entire  cream,  both 
as  to  its  quantity  and  its  quality.  The  samples  of  each  patron's 
cream  gathered  from  day  to  day,  are  mixed  and  make  a  "  composite 
sample "  which  is  kept  from  curdling  by  a  preservative  and  is 
finally  tested  by  the  Babcock  method. 

From  the  total  weight  of  cream  gathered  and  the  per  cent,  of 
fat  in  it,  the  actual  weight  of  butter-fat  furnished  by  each  patron 
is  determined  and  is  placed  to  his  credit.  Spaces  are  not  taken 
into  account. 

APPARATUS  FOR  SAMPLING  AND  WEIGHING  THE  CREAM. 
See  Plate  I.      ■ 

Pail  for  Sampling  and  Weighing. — For  this  purpose,  we  use  a 
cylindrical  pail  about  eight  inches  in  diameter  and  22  inches  deep 
(the  precise  dimensions  are  not  important)  having  a  stout  bale  by 
which  it  will  hang  straight  from  the  spring  scale  and  a  handle  at 
the  bottom  to  assist  in  pouring.  For  patrons  that  furnish  little 
cream — 10  pounds  or  less  per  gathering — a  pail  of  half  the  diam- 
eter and  one  fourth  of  the  capacity  may  be  found  useful. 

The  sampling  pail  should  weigh  exactly  5  lbs.  and  for  this  pur- 
pose, after  the  pail  is  otherwise  finished,  the  requisite  amount  of 
"  soft  sodder  "  should  be  melted  upon,  or  in  it,  by  the  tinner. 

S2)ring  Balance. — We  use  a  Chatillon  spring  balance,  weighing 
60  pounds  by  2  ounces.  In  oi'der  to  avoid  calculation,  the  index 
should  be  set  back  one  quarter  of  the  circle,  which  is  equivalent 
to  5  pounds,  so  that  when  the  empty  pail  hangs  on  the  balance 
the  index  stands  at  0.  This  balance  should  hang  from  a  proper 
support  at  the  back  of  the  gatherer's  wagon,  at  such  height  that 
the  pail  full  of  cream  can  be  hung  on  it  handily  but  will  not  touch 
the  ground. 

Sampling  Tube. — This  tube,  devised  by  Mr.  Ogden,  is  of  stout 
brass,  25  inches  long,  -^  of  an  inch  bore  and  of  metal  about  -Jg  of 
an  inch  thick.*     On  the  upper  end,  a  small  brass  stop-cock  of  the 

*  See  figure  3,  Plate  I.  "When  the  amount  of  cream  furnished  by  the  individ- 
ual patrons  is  small,  a  tube  of  i  inch  bore  may  be  preferable. 


6  CONNECTICUT   AGRICULTURAL    STATION,    BULL.    119. 

same  bore  is  screwed.  Both  tube  and  cock  are  nickel  plated  in- 
side and  out,  to  make  a  smooth,  untarnished  surface.  The  tube 
when  not  in  use  should  be  kept  in  an  upright  position  to  permit 
draining. 

Sample  Bottles. — Two  sets  of  sample  bottles  are  used  : 

(1.)  Collecting  bottles. — Small  wide-mouthed  bottles,  holding 
from  one  to  one  and  one  half  fluid  ounces,  closed  by  good 
corks  are  suited  for  carrying  the  collected  samples.  Numbers, 
corresponding  to  the  difierent  patrons,  should  be  burned  into  the 
tops  of  the  corks  by  means  of  a  red  hot  iron.  The  bottles  them- 
selves are  not  otherwise  marked.  These  are  taken  by  the  cream- 
gatherer  on  each  trip,  to  receive  the  samples  that  represent  every 
lot  of  cream  collected.     See  figure  5,  Plate  I. 

The  gatherer  should  be  provided  with  a  convenient  case,  having 
a  compartment  for  each  bottle,  and  a  cover  which  when  closed 
and  fastened,  will  hold  the  corks  securely  in  their  places. 

(2.)  Composite  Sample  Bottles. — Half  pint  "Lightning"  fruit 
jars,  or  wide-mouthed  bottles  of  convenient  size  fitted  with  corks, 
are  used  for  this  purpose.  The  bottles  should  not  be  much  larger 
than  is  necessary  to  hold  the  largest  of  the  composite  samples. 
See  figure  4,  Plate  I. 

INSTRUCTIONS  FOR  SAMPLING  AND  VTEIGHING   THE   CREAM. 

Nnmhering  of  joatrons. — The  patrons  are  conveniently  distin- 
guished by  numbers,  and  the  corks  of  the  sample  bottles  should 
bear  corresponding  numbers.  To  avoid  error  each  patron's  num- 
ber should  be  posted  in  a  conspicuous  place  near  his  creamer. 

Skimming. — Patrons  should  be  required  to  draw  oflf  their  own 
cream  and  to  keep  it  protected  from  dirt  and  odors,  and  at  a  low 
temperature.  This  saves  the  time  of  the  cream-gatherer,  and  puts 
most  of  the  cans  more  promptly  at  the  disposal  of  the  patron.  If 
separators  are  used  they  must  be  so  gauged  as  to  run  cream  of 
about  the  same  thickness  as  Cooley  cream  i.  e.,  with  not  more 
than  25  per  cent.,  preferably  from  18  to  20  per  cent.,  of  fat.  Pan- 
set  cream,  or  cream  that  is  frozen  or  sour  cannot  be  accurately 
sampled,  and  should  be  rejected  for  this,  if  for  no  other  reason. 

Mixing  the  Cream,. — Pour  each  patron's  cream  at  least  twice 
from  one  vessel  to  another.  The  last  pouring  should  bring  it  into 
the  weighing  pail.  It  is  absolutely  essential  that  the  cream  should 
be  thoroughly  mixed  before  sampling.  This  is  the  most  critical 
part  of  the  lohole  operation.  If  there  is  enough  cream  to  fill  the 
weighing  pail  more  than  once,  each  pailful  should  be  carefully 
mixed  and  sampled. 


BABCOCK   TEST   IN    CREAMERY    PRACTICE.  7 

Sampling  and  Weighing. — Lower  the  sampling  tube  with  the 
cock  open,  to  the  bottom  of  the  weighing  pail  which  holds  the 
mixed  cream.  When  it  is  filled  raise  it  out  of  the  liquid  and  allow 
it  to  drain  for  a  few  seconds.  By  this  means  the  tube  is  rinsed 
with  the  cream  to  be  sampled  and  any  traces  of  cream  adhering 
to  the  tube  from  previous  use  are  removed.  With  the  cock  still 
open,  slowly  lower  the  sampling  tube  to  the  bottom  of  the  cream 
pail.  After  allowing  a  moment  for  the  cream  to  rise  in  the  tube 
to  the  same  height  as  in  the  pail,  close  the  cock  and  raise  the 
sampler  carefully  out  of  the  cream.  As  long  as  the  cock  is  closed 
the  cream  in  the  tube  will  not  flow  out,  unless  the  tube  is  strongly 
jarred.  Allow  the  cream  adhering  to  the  outside  of  the  tube  to 
drain  off  for  a  few  seconds,  then  put  the  lower  end  into  the  col- 
lecting bottle  which  bears  the  patron's  number  on  its  cork  and 
open  the  cock.  The  cream  will  then  flow  out  of  the  sampler  into 
the  bottle,  which  is  afterwards  securely  corked  and  put  into  the 
cream-gatherer's  case.  Immediately  weigh  the  cream  in  the 
cream  pail  to  the  quarter  or  half  jDOund  as  may  be  judged  expedi- 
ent and  record  the  weight. 

If  the  patron  has  more  than  one  pailful,  repeat  with  each  pail- 
ful  the  operation  of  sampling  and  weighing,  putting  all  the  sam- 
ples in  one  and  the  same  bottle.  Weigh  all  cream  collected,  in 
one  and  the  same  sampling  pail  and  draxo  a  sample  from  each 
separate  portion  weighed. 

In  case  a  patron  has  so  little  cream  that  a  single  portion  drawn 
by  the  tube  from  day  to  day  will  not  be  sufficient  to  make  a  com- 
posite sample  large  enough  for  testing,  two  or  more  cores  may  be 
taken,  hut  at  every  gathering  the  same  number.  If  two  cores  ai'e 
taken  to-day,  then  two  must  be  taken  to-morrow  and  every  day 
until  the  test  is  made ;  if  three  cores,  then  three  every  day. 

Operating  according  to  these  directions  the  sample  not  only 
represents  the  quality  of  the  whole  amount  of  cream,  but  is  also 
proportional  to  its  quantity.  If  a  patron  furnishes  twice  as  much 
cream  to-day  as  he  did  yesterday,  the  sample  drawn  from  to-day's 
cream  will  also  be  twice  as  large  as  yesterday's  and  if  there  is 
a  decided  difference  in  the  quality  of  cream  on  the  two  days  this 
method  of  sampling  will  make  due  account  of  it  in  the  composite 
sample. 

When  the  whole  quantity  of  cream  is  very  small,  less  than  half 
a  pailful,  it  is  best  not  to  take  a  sample  in  the  way  above 
described,  but  putting  the  sampler  in  the  cream,  apply  the  mouth 
to  the  stop  cock  and  suck  the  sampler  full,  close  the  cock  and 
transfer  this  sample  to  the  collecting  bottle. 


8  CONNECTICUT   AGRICULTURAL   STATION,    BULL.   119. 

The  size  of  the  sample  taken  in  this  way  does  not  correspond  to 
the  quantity  of  cream,  but  the  possible  error  thus  introduced  is 
inconsiderable  when  the  quantity  of  cream  is  small  and  nearly 
alike  from  day  to  day. 

If,  however,  it  is  desired  to  be  more  exact,  small  lots  of  cream 
can  be  sampled  in  the  way  first  desci'ibed,  in  a  pail  having  a 
diameter  of  four  inches. 

A  given  quantity  of  cream  in  this  pail  will  have  four  times  the 
depth  which  it  has  in  the  larger  one  and  the  sampler  will  there- 
fore draw  a  sample  four  times  as  large. 

THE    COMPOSITE    SAMPLE. 

Preservative. — Bichromate  of  potash  when  added  in  the  propor- 
tion of  one  grain  of  the  salt  to  two  ounces  of  cream,  will  keep  the 
latter  (in  a  cool  place)  in  a  suitable  condition  for  testing  for  at  least 
one  week.  A  pistol  cartridge  shell,  of  .22-inch  calibre,  cut  to  a 
length  of  \  inch,  will  hold,  when  loosely  filled,  enough  of  finely 
powdered  bichromate  to  preserve  one  quarter  of  a  pint  of  cream,* 
Convenient  measures  can  be  made  by  cutting  off  shells  to  the 
proper  length  with  a  file  and  soldering  on  a  piece  of  wire  for  a 
handle. 

When  beginning  a  series  of  tests,  place  in  each  composite  sam- 
ple bottle  the  quantity  of  powdered  bichromate  of  potash 
required  for  keeping  one  quarter  of  a  pint  of  cream.  If  the  quan- 
tity at  any  time  amounts  to  more  than  this,  more  bichromate  may 
be  added. 

Transferring  the  Smnples. — As  soon  as  the  collected  samples 
arrive  at  the  creamery,  shake  each  moderately,  pour  it  into  the 
composite  sample  bottle  bearing  the  corresponding  number  and 
allow  the  collecting  bottle  to  drain  for  a  moment.  Cork  the  com- 
posite sample  bottle  and  give  it  a  rotary  motion  to  mix  the  new 
cream  with  that  previously  collected,  as  well  as  with  the  bichro- 
mate. If  this  is  not  done,  the  thick  layer  which  has  risen  since  the 
last  addition  of  cream,  may  adhere  to  the  side  of  the  bottle  and 
finally  interfere  with  taking  the  portion  for  testing.  Keep  the  sam- 
ples in  a  cool  place,  but  do  not  allow  them  to  freeze.  The  small 
collecting  bottles  and  corks  should  be  put  into  hot  water  at  once, 
or  before  the  adhering  cream  dries  to  them,  should  be  washed, 
dried  and  placed  in  the  cases  ready  for  the  next  collecting  trip. 
Since  only  the  corks  are  marked,  no  confusion  of  bottles  can  arise. 

*  A  .22-111011  calibre  shell  cut  to  ^  inch  long  holds  enough  to  preserve  \  pint. 
A  .32-inch  calibre  shell  cut  to  ^  inch  long  holds  enough  to  preserve  \  pint. 
A  .32-inch  calibre  shell  cut  to  \  inch  long  holds  enough  to  preserve  one  pint. 


BABOOCK   TEST   IN    CEEAMERY   PRACTICE.  9 

APPARATUS    FOE    TESTING    CREAM    BY    THE    BABCOCK    METHOD. 

Test  Bottles. — The  form  of  cream  bottle  devised  by  Mr.  Win- 
ton,  and  described  in  Bulletin  117  of  this  Station,  is  suited  for 
creamery  use.  (See  figure  1,  page  9).  It  has  a  wider  neck  than 
the  bottles  used  for  testing  milk.     The  neck  is  graduated  from  0 


^ 


7 


Fig.  1. 

Cream 
Bottle. 


18  0C.C. 


I7.6C.C. 


Fig.  2. 

Pipette 
for  Cream. 


V       V. 


Fig.  3. 

Acid 
Measure. 


10         CONNECTICUT    AGRICULTURAL    STATION,    BULL.    119. 

to  30  per  cent,  (figure  4,  page  14),  but  the  readings  can  be  readily 
made  to  a  quarter  of  a  per  cent.* 

Pipettes. — The  cream  is  measured  in  a  pipette  delivering  18 
cubic  centimeters  (figure  2,  page  9).  The  opening  at  the  lower 
end  should  be  rather  larger  than  for  milk  pipettes,  so  that  the 
cream,  which  is  thicker  than  milk,  will  deliver  readily.* 

Acid  Measure. — This  is  a  glass  graduate,  which  delivers,  when 
filled  to  the  mark,  IV. 5  cubic  centimeters,     (See  figure  3,  page  9).* 

Centrifugal  Machine. — The  so-called  steam  turbine  testers  are 
especially  adaj)ted  for  creamery  use.  The  power  is  communica- 
ted by  a  jet  of  steam,  playing  into  pockets  attached  to  the  rim  of 
the  wheel  which  carries  the  bottles.  By  this  device  the  time  and 
labor  consumed  in  operating  the  hand  machines  are  spared  and 
the  more  complicated  machinery  of  the  power  testers,  is 
avoided.  The  escaping  steam  keeps  the  contents  of  the  bottles 
from  cooling,  and  after  the  last  whirling,  the  fat  is  at  a  proper 
temperature  for  measuring.  The  wheel  to  which  the  bottles  are 
attached  should  make,  during  the  test,  from  700  to  1200  revolu- 
tions per  minute,  according  to  its  diameter ;  700  revolutions  being 
sufficient  for  the  larger  wheels  with  a  diameter  of  about  20  inches, 
while  12-inch  wheels  should  run  at  the  rate  of  1200  revolutions 
per  minute.  The  machine  should  have  a  spindle  to  which  a  speed 
indicator  can  be  applied,  and  it  should  be  tested  from  time  to 
time  to  make  sure  that  it  is  working  properly.  We  have  found 
in  creameries  machines  which  were  running  too  slowly  to  do 
thorough  work.  In  ordering  machines  it  should  be  specified  that 
they  shall  be  fitted  with  a  spindle  for  testing  speed  and  that 
when  the  machine  is  loaded  with  the  test  bottles  the  shaft  shall 
make  the  proper  number  of  revolutions  per  minute  with  30  pounds 
of  steam.  Be  sure  that  the  steam  pipe  is  large  enough  to  deliver 
dry  steam  and  that  while  the  tester  is  running,  the  steam  is  not 
used  elsewhere  in  such  quantity  as  to  interfere. 

Commercial  Sulphuric  Acid  {Oil  of  Vitriol). — This  should 
have  a  specific  gravity  of  1.82  to  1.88.  If  much  stronger,  the  fat 
will  be  of  a  dark  color  ;  if  weaker  the  fat  will  be  contaminated  with 
undissolved  curd.  The  acid  should  be  kept  in  tightly  stoppered 
bottles,  as  otherwise  it  rapidly  absorbs  moisture  from  the  air  and 
becomes  too  weak.  The  stopper  should  be  of  either  glass  or  rub- 
ber   and  not  of  cork  which   is   rapidly  destroyed    by  the   acid. 

*  To  be  had  of  guaranteed  accuracy,  of  Emil  Greiner,  146  William  St.,  N.  T. 
The  test  bottles  cost  $2.50  per  dozen,  the  pipettes  $1.75,  and  the  acid  measures 
$1.25  per  dozen. 


BABCOCK   TEST   IN   CREAMERY   PRACTICE.  11 

This  oil  of  vitriol  is  extremely  corrosive.  It  will  ruin  very 
quickly,  clothing  or  leather  on  which  it  falls  and  soon  makes 
painful  burns  if  in  contact  with  the  skin.  If  the  hands  come  in 
contact  with  it  they  should  be  immediately  and  thoroughly 
rinsed.  Sal-soda  or  wood  ashes  will  neutralize  it  and  check  its 
corrosive  action.  The  greatest  care  must  be  used  in  handling 
this  acid.  It  should  be  purchased  of  guaranteed  strength,  from 
the  manufacturer.* 

Apparatus  for  Filling  the  Test  Bottles  loith  Hot  Water. — A 
convenient  arrangement  for  this  purpose  is  shown  in  figure  10  in 
plate  I.  It  consists  of  a  four  quart  pail,  the  contents  of  which 
may  be  delivered  through  a  piece  of  small  flexible  rubber  tubing 
attached  to  a  piece  of  metal  tubing  that  is  soldered  on  the  side  of 
the  pail  at  the  bottom.  The  rubber  tubing  should  be  about  thi-ee 
feet  long  and  provided  with  a  pinch-cock.  For  use  the  pail  is  filled 
with  boiling  hot  water  and  placed  on  a  support  a  foot  or  two 
above  the  machine,  thus  giving  the  necessary  head.  By  opening 
and  closing  the  pinch-cock,  the  hot  water  may  be  delivered  in  the 
bottles,  in  proper  quantity. 

Rack  for  Draining  the  Bottles. — This  is  shown  in  figure  9  in 
the  plate  and  needs  no  further  comment. 

Making  the  Test. 

Tests  need  not  be  made  oftener  than  once  a  week.  If  experi- 
ence proves  that  bichromate  will  keep  cream  as  long  a  time  as 
it  preserves  milk,  three  tests  each  month,  or  perhaps  two  tests  each 
month  will  be  sufficient.  The  Station  is  now  experimenting  on 
this  point.     For  the  present,  weekly  tests  are  recommended. 

The  details  of  the  process  of  testing  are  best  described,  substan- 
tially, in  Dr.  Babcock's  own  words.  Certain  minor  changes  are 
advisable,  as  the  directions  here  are  wholly  designed  for  testing 
Cream. 

Mixing  the  Sample. — Shake  the  composite  sample  bottle  until 
the  cream  is  thoroughly  mixed,  and  of  uniform  consistency. 

Measuring  the  Cream. — Immediately  after  mixing,  the  pipette 
is  filled  by  placing  its  lower  end  in  the  cream  and  sucking  at  the 
upper  end  until  the  cream  rises  above  the  mark  on  the  stem ;  then 
remove  the  pipette  from  the  mouth  and  quickly  close  the  tube  at 
the  upper  end  by  firmly  pressing  the  end  of  the  fore-finger  to  pre- 

*  The  Fairfield  Chemical  Works,  Bridgeport,  Conn.,  supply  acid  of  right  strength, 
for  2^  cents  per  pound  by  the  carboy. 


12         CONNECTICUT   AGRICULTURAL    STATION,    BULL.    119. 

vent  access  of  air.  So  long  as  this  is  done  the  cream  cannot  flow 
from  the  pipette.  Holding  the  pipette  in  a  perpendicular  position, 
with  the  mark  on  a  level  with  the  eye,  carefully  relieve  the  pres- 
sure of  the  finger  so  as  to  admit  air  slowly  to  the  space  above  the 
cream.  In  order  to  more  easily  control  the  access  of  air  both  the 
finger  and  end  of  the  pipette  should  be  dry.  When  the  upper 
surface  of  the  cream  coincides  with  the  mark  upon  the  stem,  the 
pressure  should  be  again  applied  to  stop  the  flow  of  cream. 
Next,  place  the  point  of  the  pipette  in  the  mouth  of  one  of  the 
test  bottles,  and  removing  the  finger  allow  the  cream  to  flow 
into  the  bottle.  After  waiting  a  short  time  for  the  pipette  to 
drain,  blow  into  the  upper  end  to  expel  the  cream  held  in  the 
point.  If  the  pipette  is  not  dry  when  used  it  should  be  filled  with 
the  cream  to  be  tested,  and  this  thrown  away  before  taking  the 
test  sample. 

Persons  who  have  had  no  experience  in  the  use  of  the  pipette 
will  do  well  to  practice  a  short  time  by  measuring  water  into  a 
test  bottle  before  attempting  to  make  a  test. 

Adding  the  Acid. — After  the  cream  has  been  measured  into  the 
test  bottle  the  test  may  be  proceeded  with  immediately,  or  the 
bottles  may  be  left  for  a  day  or  two  without  materially  changing 
the  results ;  samples  that  have  remained  in  the  test  bottles  two  or 
three  weeks  and  which  had  commenced  to  mould  before  the  acid 
was  added,  have  given  the  same  amount  of  fat  as  samples  tested 
immediately  after  being  measured.  If  the  cream  has  become 
coagulated,  the  curd  should  be  broken  up  by  shaking  the  test 
bottle  before  the  acid  is  added.  It  is  advisable,  however,  that  the 
test  be  proceeded  with  immediately  after  the  samples  are  meas- 
ured, if  possible. 

The  volume  of  commercial  sulphuric  acid  required  for  a  test  is 
approximately  the  same  as  that  of  the  cream,  or  17.5  c.  c.  for  the 
ordinary  test.  If  too  little  acid  is  added,  the  casein  is  not  all 
held  in  solution  throughout  the  test,  and  an  imperfect  separation 
of  the  fat  results.  If  too  much  acid  is  used,  the  fat  itself  is 
attacked.  The  acid  need  not  be  measured  with  great  accuracy, 
as  small  variations  will  not  afi'ect  the  result. 

Great  care  must  be  taken  in  handling  the  acid  to  avoid  getting 
any  of  it  upon  the  skin  or  clothing,  as  it  is  very  corrosive.  If  by 
accident  any  is  spilled  upon  the  hands  or  clothes,  it  should  be 
washed  off  immediately,  using  plenty  of  water.  A  prompt  apiDli- 
cation  of  ammonia  water  to  clothing  upon  which  acid  is  spilled 
may  pi-event  the  destruction  of  the  fabric  and  restore  the  color. 


BABCOCK    TEST    IN    CEEAMERY    PRACTICE.  13 

When  all  the  samples  of  cream  to  be  tested  are  measui'ed  ready 
for  the  test,  the  acid  measure  is  filled  to  the  1*7.5  c.  c.  mark  with 
sulphuric  acid,  and  from  this  it  is  carefully  poured  into  a  test 
bottle,  containing  the  cream.  The  acid  being  much  the  heavier 
sinks  directly  to  the  bottom  of  the  test  bottle  without  mixing 
with  the  cream  that  floats  upon  it.  The  acid  and  cream  should 
be  thoroughly  mixed  together  by  gently  shaking  with  a  rotary 
motion.  At  first  there  is  a  precipitation  of  curd,  but  this  rapidly 
dissolves.  Much  heat  is  evolved  by  the  chemical  action  and 
the  solution,  at  first  nearly  colorless,  soon  changes  to  a  very  dark 
brown,  owing  to  the  charring  of  the  milk  sugar. 

Whirling  the  Bottles. — The  test  bottles  containing  the  mi.vture 
of  cream  and  acid  should  be  placed  in  the  machine  and  whirled 
directly  after  the  acid  is  added.  An  even  number  of  bottles 
should  be  whirled  at  the  same  time  and  they  should  be  placed  in 
the  wheel  in  pairs  opposite  to  each  other,  so  that  the  equilibrium 
of  the  apparatus  will  not  be  disturbed.  When  all  the  test  bottles 
are  in  the  apparatus,  the  cover  is  placed  upon  the  jacket  and  the 
machine  turned  at  the  proper  speed  for  about  five  minutes.  The 
test  should  never  be  made  without  the  cover  being  placed  upon 
the  jacket  as  this  not  only  prevents  the  cooling  of  the  bottles  when 
they  are  whirled,  but  in  case  of  the  breakage  of  bottles,  may  pro- 
tect the  face  and  eyes  of  the  operator  from  injury,  by  pieces  of 
glass  or  hot  acid. 

The  machine  should  be  frequently  tested  with  the  speed  indi- 
cator to  make  certain  that  the  bottles  are  whirled  at  the  required 
speed.  Too  slow  motion  results  in  imperfect  separation  of  butter- 
fat. 

If  a  steam  turbine  is  not  used,  the  test  bottles  should  be 
whirled  immediately  after  adding  the  oil  of  vitriol.  In  case  of 
delay  they  must  be  heated  to  a  temperature  of  about  200°  Fahr. 
before  putting  them  in  the  machine. 

Filling  the  bottles  with  hot  water. — As  soon  as  the  bottles  have 
been  sufiiciently  whirled,  they  should  be  filled  to  the  neck,  with 
hot  water.  If  practicable,  distilled  or  rain  water  should  be  used 
for  the  purpose.  The  bottles  are  most  conveniently  filled  by  help 
of  the  apparatus  already  described ;  the  flow  of  water  can  be  per- 
fectly controlled  by  the  pinch-cock  upon  the  rubber  tube.  If 
only  a  few  tests  are  to  be  made,  the  bottles  may  be  filled  with  a 
pipette,  or  by  pouring  from  a  graduate.  The  cover  should  then 
be  replaced    and  the    machine   turned    for   about    two    minutes. 


14         CONNECTICUT   AGRICULTURAL    STATION,    BULL.    119. 


Hot  water  is  now  added  to  fill  the  test  bottles  about  to  the  28 
per  cent,  mark,  and  after  whirling  for  about  one  minute  longer 
the  fat  is  ready  for  measuring. 

Measuritig  the  fat. — The  fat  when  measured  should  still  be  hot 
to  the  touch. 

To  measure  the  fat,  take  a  bottle  from  its 
socket,  and  holding  it  in  a  perpendicular 
position  with  the  scale  on  a  level  with  the 
eye,  observe  the  divisions  which  mark  the 
[  highest  and  the  lowest  limits  of  the  fat.  The 
difference  between  these  gives  the  per  cent,  of 
fat  directly. 

The  line  of  division  between  the  fat  and. 
the  liquid  beneath  is  nearly  a  straight  line 
and  no  doubt  need  arise  concerning  the  read- 
ing at  this  point,  biit  the  upper  surface  of  the 
fat  being  concave,  eri-ors  often  occur  by  read- 
ing from  the  wrong  place.  The  reading 
should  be  taken  at  the  line  where  the  upper 
surface  of  the  fat  meets  the  side  of  the  tube 
and  not  from  surface  of  fat  in  the  center  of 
the  tube  nor  from  the  bottom  of  the  dai'k  line 
caused  by  the  I'efraction  of  the  curved  sur- 
face. For  instance  in  Fig.  4  the  reading  should  be  taken  from  a 
to  b  and  not  to  e  or  d. 

The  reading  may  be  made  with  less  liability  of  error  by  meas- 
uring the  length  of  the  column  of  fat  with  a  pair  of  dividers,  one 
point  of  which  is  placed  at  the  bottom  and  the  other  at  the  upper 
limit  of  the  fat.  The  dividers  are  then  removed  and  one  point 
being  placed  at  the  0  mark  of  the  scale  on  the  bottle  used,  the 
other  will  be  at  the  per  cent,  of  fat  in  the  cream  examined. 

Sometimes  bubbles  of  air  collect  at  the  upper  surface  of  the 
column  of  fat  and  prevent  a  close  reading  ;  in  such  cases  a  few 
drops  of  strong  alcohol  (over  90  per  cent.)  put  into  the  tube  on 
top  of  the  column  of  fat,  will  cause  the  bubbles  to  disappear  and 
give  a  sharp  line  between  the  fat  and  alcohol  for  reading.  When- 
ever alcohol  is  used  for  this  purpose,  the  reading  should  be  taken 
directly  after  the  alcohol  is  added,  as  after  it  has  stood  for  a  time, 
the  alcohol  partially  unites  with  the  fat  and  increases  its  volume. 
Whenever  the  fat  is  not  quite  clear,  more  satisfactory  results 
may  be  obtained  by  allowing  the  bottles  to  stand  until  the  fat 


Fiff.  4. 


BABCOCK   TEST   IN    CBEAMERY    PRACTICE.  15 

has  solidified  and  then  warm  them  by  placing  the  bottles  in  hot 
water,  before  taking  the  reading. 

The  way  of  reading  is  illustrated  in  the  figure.  The  bottom  of 
the  clear  yellow  liquid  fat  layer  is  at  a.  The  upper  surface  is 
represented  by  h,  c,  d.  The  readings  are  2. 75  and  23.75,  The 
difference,  21.00,  is  the  per  cent,  of  fat  in  this  sample  of  cream. 

After  satisfactory  tests  have  been  made  on  all  the  samples,  the 
cream  that  remains  in  the  sample  bottles  is  thrown  away. 

Cleaning  the  Test  Bottles. — If  the  fat  has  solidified  by  cooling, 
warm  until  it  is  melted.  This  may  be  done  by  replacing  the 
bottles  in  the  machine  and  turning  on  the  steam,  or  by  running 
hot  water  over  the  bottles  from  the  apparatus  shown  in  figure  10 
in  the  plate.  Give  each  bottle  a  quick  motion  so  as  to  throw  out 
the  fat,  then  empty  out  the  remainder  of  the  liquid,  shaking  all 
the  time  to  loosen  the  white  sediment  on  the  bottom.  Fill  to 
the  brim  with  boiling  water,  and  place  in  the  rack  to  empty  and 
drain.  After  wiping  off  the  outside  with  a  cloth,  the  tubes, 
although  not  perfectly  clean,  are  free  from  fat  and  ready  for  use 
again. 

BOOK-KEEPING    OF    THE    TEST    SYSTEM. 

The  pounds  of  cream  sent  by  each  patron  from  day  to  day,  are 
recorded  just  as  spaces  are  recorded.  The  number  of  pounds  of 
fat  to  be  credited  to  each  patron  is  calculated  from  the  number  of 
pounds  of  cream  and  the  per  cent,  of  fat  found  in  the  composite 
sample.  If  the  composite  samples  are  tested  four  times  each 
month,  the  sum  of  the  numbers  of  pounds  of  fat  found  at  each  of 
the  four  testings  is  the  amount  for  which  the  patron  is  to  be  paid. 
The  amount  of  money  to  be  distributed,  divided  by  the  total 
pounds  of  fat  received  by  the  creamery  for  the  month,  gives  the 
price  to  be  paid  for  each  pound  of  fat.  This  price  per  pound  of 
fat,  multiplied  by  the  pounds  of  fat  credited  to  any  one  patron, 
gives  the  amount  due  him.  This  work  of  calculation  is  made 
quite  simple  by  the  use  of  tables  which  have  been  prepared  by 
this  Station. 

COMPAKISON   OF   THE    SPACE    SySTEM   AND   THE    BaBCOCK    SySTEM 

OF  Payment  at  Four  Creameries. 

The  comparisons  of  the  two  systems  here  given,  were  all  made 
at  the  request  of  the  Superintendent  or  the  President  of  the 
creameries  where  the  tests  were  made.     The  four  creameries  use 


1.6         CONNECTICUT    AGRICULTURAL   STATION,    BULL.    119. 

the  Cooley  system  exclusively.  Creameries  Nos.  1  and  2,  allow 
the  patrons  during  the  winter  time  to  do  the  skimming  themselves 
every  other  day,  or  in  some  cases  oftener.  At  Creamery  No.  3, 
the  skimming  and  the  counting  of  spaces  is  all  done  by  the  cream- 
gatherers,  except  on  Sundays  when  it  is  done  by  the  patrons.  The 
patrons  of  creamery  No.  4,  do  all  of  the  skimming  and  count  their 
own  spaces. 

At  the  creameries  where  tests  were  made  of  a  single  gathering, 
a  representative  of  the  Station  went  with  the  cream-gatherer  over 
his  route,  witnessed  the  skimming  (when  done  by  the  cream- 
gatherer),  and  weighed  and  sampled  the  cream.  The  samples 
were  tested  by  the  Station  agent  at  the  creamery.  In  the  week's 
trial  at  creamery  No.  4,  the  composite  system  as  here  described, 
was  followed,  all  the  work  except  the  testing,  being  done  by  the 
creamery.  Details  of  the  tests  are  given  in  tables  on  pages  19  to 
24.  To  facilitate  their  study,  the  following  explanations  are 
given  : 

The  first  column  gives  the  numbers  which  represent  the  indi- 
vidual patrons. 

Spaces  of  Cream. — The  second  column  gives  the  spaces  credited 
to  each,  which  is  the  basis  of  payment  by  the  space  system. 

Pounds  of  Cream  and  Per  cent,  of  Fat  in  the  Cream. — The 
third  and  fourth  columns, — pounds  of  cream  and  per  cent,  of 
butter-fat  in  the  cream, — furnish  the  data  for  calculating  the 
quantity  of  butter-fat  to  be  credited  to  each  patron. 

It  should  be  noticed  that,  from  the  number  of  spaces  and  the 
total  weight  of  "  cream  "  given  in  the  tables,  it  is  not  possible  to 
calculate  the  average  weight  of  a  space  accurately,  because  some 
cream-gatherers  or  patrons  "  draw  closer "  than  others,  that  is, 
draw  off  more  of  the  skim  milk  from  the  cream,  after  measuring 
the  spaces. 

In  any  case  some  skim  milk  is  gathered  with  the  cream,  and  in 
some  cases  much  more  than  in  others.  Again,  if  the  gatherer 
draws  equally  "  close  "  from  each  can,  still  a  larger  proportion  of 
skim  milk  will  go  with  the  cream  from  a  can  which  is  half  full 
than  from  one  which  is  full. 

The  number  of  spaces  of  cream  of  course  is  not  changed,  how- 
ever much  skim  milk  is  poured  with  it  into  the  cream  carrier. 
Nor  on  the  other  hand,  is  ^the  quantity  of  butter-fat,  credited  to 
the  patron  by  the  Babcock  System,  nfade  either  larger  or  smaller 
by  the  amount  of  skim  milk  that  is  weighed  with  the  cream,  for 


BABCOCK   TEST   IN    CREAMERY   PRACTICE.  17 

the  more  skim  milk  that  is  added,  the  lower  will  be  the  per  cent, 
of  butter-fat  shown  by  the  test. 

For  instance,  suppose  a  patron  has  50  pounds  of  cream  which 
would  test  25  per  cent,  butter-fat,  and  hence  would  credit  him 
with  12-|-  pounds  of  butter-fat,  and  suppose  he  mixes  with  it  25 
pounds  of  skim  milk  so  that  the  cream-gatherer  credits  him  with 
75  pounds  of  cream  instead  of  fifty.  He  gains  nothing,  for  the 
Babcock  test  will  only  show  16.7  per  cent,  of  fat  in  this  mixture, 
which  is  equivalent  to  12^  pounds  of  fat,  the  same  that  would  be 
credited  from  50  pounds  of  rich  cream. 

Per  cent,  of  Fat  in  the  Cream. — It  follows  from  the  explanation 
just  given  that  the  per  cent,  of  fat  in  the  total  quantity  of  cream 
weighed,  is  of  itself  no  accurate  index  of  the  relative  value  to  the 
creamery  of  each  patron's  cream. 

The  gatherer  may  have  skimmed  one  patron's  ci'eam  much 
closer  than  another's,  that  is,  he  may  have  taken  with  the  cream 
in  one  case  more  skim  milk  than  in  another. 

Pounds  of  Fat  in  the  Cream. — The  fifth  column,  (calculated 
from  the  two  preceding  columns,)  is  the  basis  of  payment  by  the 
Babcock  System.  It  is  not  butter  but  butter-fat,  the  essential 
ingredient  of  butter.* 

The  other  columns  of  the  table  are  those  which  deserve  the 
careful  study  of  every  manager  and  patron  of  a  cream-gathering 
creamery,  for  they  furnish  a  comparison  of  the  two  systems,  and 
show  moreover  just  what  is  the  state  of  things  in  the  present 
creamery  practice  of  Connecticut. 

Pounds  of  Fat  in  100  "  Sjxices "  of  Cream. — This  column 
shows  the  relative  value  of  the  "  spaces  "  taken  from  the  differ- 
ent patrons.  Notice  in  Table  I,  for  example,  that  while  100 
'spaces"  of  cream  from  Patrons  Nos.  5,  8,  18  and  19  furnish  to 
the  creamery  15  pounds  or  more  of  pure  butter-fat,  100  spaces 
of  cream  from  Patrons  Nos.  12,  15  and  21  supply  not  more  than 
11^  pounds. 

Spaces  of  Cream  required  to  maJce  a  Pound  of  Average 
Putter. — This  column  expresses  in  a  more  populai",  but  less  accu- 
rate way,  the  facts  given  in  the  preceding  column.  Butter  in 
each  case  is  assumed  to  contain  85  per  cent,  of  butter-fat. 

Referring  again  to  Table  I,  there  is  seen  abundant  illustration 
of  the  trouble  which  is  spoken  of  at  every  dairymen's  meeting. 

*  Butter  is  a  mixture  of  some  80  to  90  per  cent,  of  pure  butter-fat  with  variable 
quantities  of  water,  salt  and  curd. 


18         CONNECTICUT    AGKICULTURAL    STATION,    BULL.    119. 

Patrons  6,  8,  18  and  19  furnished  cream  which  required  less 
than  6  spaces  to  make  a  pound  of  butter  while  7^  to  8  spaces  of 
the  cream  from  Patrons  12,  15  and  21  were  required  to  make  a 
pound  of  butter. 

The  next  two  columns  show  The  Payment  for  the  Cream  by  the 
Space  System  at  4  cents  per  space,  and  Payment  for  the  Cream 
by  the  Babcoch  Test  System  at  28  + cents  per  pound  of  butter  fat. 

The  price  per  pound  of  fat  given,  was  obtained  by  dividing 
the  sum  of  the  amounts  paid  each  patron  by  the  total  number  of 
pounds  of  fat  from  his  cream.  The  number  of  pounds  of  fat  in 
each  patron's  cream  was  multiplied  by  this  price  per  pound,  thus 
giving  the  price  paid  for  his  cream.  The  columns  which  give  the 
cost  of  the  cream  by  the  two  systems,  both  foot  up  to  the  same 
amount  in  dollars  and  cents. 

These  columns  give  the  amounts  each  man  would  receive  if  the 
same  total  amount  of  money  was  distributed  by  the  two  systems. 

Percentage  difference. — In  the  last  column,  the  difference  in  the 
payment  by  the  two  systems,  is  given  in  per  cents.  Those  with 
+  sign  would  receive  more  by  the  test  system ;  those  with  the  — 
sign,  less.  Supposing,  for  example,  the  percentage  difference  for 
a  patron  is  +  10,  then  that  patron  would  receive  by  the  Babcock 
test  system,  |1 10.00,  where  he  gets  by  the  space  system,  $100.00, 
but  if  —  10,  then  he  would  receive  only  190.00  by  the  Babcock 
test  system  when  by  the  space  system  he  would  receive  $100. 

In  this  connection  should  be  mentioned  the  fact  that  the  pur- 
chase of  a  Babcock  milk  tester  and  the  drawing  of  samples  of 
cream  in  the  presence  of  patrons  has  in  some  cases  made  a  very 
noticeable  effect  in  the  quality  and  quantity  of  cream  furnished. 

The  superintendent  of  one  of  our  creameries  reports  that,  dur- 
ing the  week  immediately  following  the  taking  of  samples  for 
testing  at  the  creamery,  the  number  of  spaces  of  cream  charged 
to  the  creamery  notably  diminished,  but  at  the  same  time  the 
output  of  butter  increased.  The  Babcock  test,  before  its  adop- 
tion as  a  basis  for  payment,  had  paid  lor  itself  in  this  way. 


BABCOCK   TEST   IN    CREAMERY   PRACTICE. 


19 


Record  of  Tests  of  Cream  from  One  Gathering. 
Creamery  No.  1. 


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2.76 

2.41 

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15.00 

8.10 

11.5 

7.35 

2.80 

2.42 

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*  Skimmed  and  spaces  counted  by  patron. 

f  Skimmed  and  spaces  counted  by  cream  gatherer. 


20        CONNECTICUT   AGRICULTURAL   STATION,   BULL.    119. 


Record  of  Tests  of  Cream  from  One  Gathering. 
Creamery  No.  2. 


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11.72 

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7.94 

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14.4 

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216.22 

$64.12 

164.12 

BABCOCK    TEST    IN    CREAMERY    PRACTICE. 


21 


Record  of  Tests  of  Cream  from  OiNe  Gathering. 

Creamery  No.  3,  Route  A. 


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743.75 

130.61 

$37.80 

$37.80 

22         CONNECTICUT   AGKICULTURAL    STATION,    BULL.    119. 


Record  of  Tests  of  Cream  from  One  Gathering. 
Creamery  No.  3.     Route  B. 


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19 

11.50   24.00 

2.76 

14.5 

5.85 

.76 

.78 

+    2.6 

7 

22 

15.75   19.75 

3.11 

14.1 

6.01 

.88 

.88 

0.0 

8 

6 

6.00  18.00 

1.08 

18.0 

4.72 

.24 

.30 

+  25.0 

9 

7 

6.501  14.00 

.91 

13.0 

6.53 

.28 

.26 

-   7.1 

10 

24 

2I.OO1  18.75 

3.94 

16.3 

5.18 

.96 

l.U 

+  15.6 

11 

29 

21.00'  16  75 

3.52 

12.1 

7.00 

1.16 

.99 

-14.7 

12 

42 

28.251  24.25 

6.85 

16.3 

5.22 

1.68 

1.93 

+  14.9 

13 

10 

9.OOI  18  50 

1.67 

16.7 

5.10 

.40 

.47 

+  17.5 

14 

18 

14.25]  18.25 

2.60 

14.4 

5.88 

.72 

.73 

+    1.4 

15 

38 

30.00  20.00 

6.00 

15.8 

5.38 

1.52 

1.69 

+  11.2 

16 

12 

10.50   18.25 

1.92 

16.0 

5.31 

.48 

.54 

+  12.5 

17 

25 

19.00   19.25 

3.66 

14.6 

5.80 

1.00 

1.03 

+    3.0 

18 

36 

26.2b;  19.50 

5.12 

14.2 

5.98 

1.44 

1.44 

0.0 

19 

22 

16.00  21.00 

3.36 

15.3 

5.57 

.88 

.95 

+    8.0 

Total 

564 

435.50 

80.11 

$22.56 

$22.56 

BABCOCK   TEST   IN   CREAMERY   PRACTICE. 


28 


Record  of  Tests  of  Ceeam  from  One  Gathering. 

Creamery  No.  4. 


a'  ■ 

to 
CO 

C8    ^• 

2^- 

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1 

Ki^  $  a  d 
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o 

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CO 

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_,  to   o 

a  >.a, 

oq  -3    1    5? 

m  i  ^^^ 

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.a       0)  CD 

""  Si:  ^ 

«4H 
O 

«4H 

o 

oa 

CO 

o 

"S  a 

a> 

«4-l 
O 

m 

J2    P 

m  CB  t. 

—  ^  "5 

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e  "^  g  >>  0 

PL, 

a 

3 

a 

s 

04 

O 

a«-< 

en 

1^ 

3    P<  (C 

3    =S  O    W 

1 

56 

39.5 

15.50 

6.12 

10.9 

7.78 

$2.24 

11.89 

-15.1 

2 

108 

80.5 

17.50 

14.09 

13.0 

6.51 

4.32 

4.36 

+      .9 

3 

115 

93.6 

17.50 

16.38 

14.2 

5.97 

4.60 

5.08 

+  10.4 

4 

69 

55.8 

15.50 

8.64 

12.5 

6.79 

2.76 

2.68 

-   2.9 

5 

96 

6JD.3!  18.25 

11.00 

11.5 

7.42 

3.84 

3.41 

-11.2 

6 

128 

88.5   18.00 

15.93 

12.4 

6.83 

5.12 

4.94 

-   3.5 

7 

107 

74.8 

18.50 

13.83 

12.9 

6.58 

4.28 

4.28 

0.0 

8 

28 

20.7 

15.75 

3.27 

11.7 

7.28 

1.12 

1.01 

-   9.9 

9 

25 

21.5 

18.50 

3.98 

15.9 

5.34 

1.00 

1.23 

+  23.0 

10 

55 

39.8 

17.50 

6.96 

12.6 

6.72 

2.20 

2.16 

-    1.8 

11 

37 

29.1 

17.25 

5.02 

13.6 

6.26 

1.48 

1.55 

+    4.7 

12 

]5 

10.5 

14.00 

1.47 

9.8 

8.74 

.60 

.46 

-23.3 

13 

135 

100.0   14.25 

14.25 

10.5 

8.05 

5.40 

4.42 

-10.0 

14 

51 

41.7i  17.00 

7.09 

13.9 

6.11 

2.04 

2.20 

+    7.8 

15 

29 

23.0 

16.50 

3.80 

13.1 

6.49 

1.16 

1.18 

-h   1.7 

16 

40 

28.1 

14.00 

3.94 

9.8 

8.63 

1.60 

1.22 

-23.8 

17 

9 

6.0 

12.75 

.77 

8.5 

9.94 

.36 

.24 

-33.3 

18   ; 

48 

36.0 

13.75 

4.95 

10.3 

8.24 

1.92 

1.53 

-20.3 

19  i 

68 

48.3   20.00 

9.66i 

14.2 

5.98 

2.72 

2.99 

+  10.0 

20  1 

29 

21.5   15.50 

3.33 

11.5 

7.40 

1.16 

1.03 

-11.2 

21 

27 

20.0   17.00 

3.40 

12.6 

6.75 

1.08 

1.05 

-   2.8 

22 

100 

68.0   23.25 

15.81 

15.8 

5.38 

4.00 

4.90 

+  22.5 

23 

53 

41.0   17.50 

7.18; 

13.5 

6.27 

2.12 

2.22 

+    4.7 

24 

90 

61.2   22.50 

13.78 

15.3 

5.55 

3.60 

4.26 

+  18.4 

25 

91 

68.8!  19.25 

13.23 

14.6 

5.85 

3.64 

4.10 

+  12.6 

26 

29 

26.0 

14.00 

3.64 

12.6 

6.77 

1 

1.16 

1.13 

-   2.6 

Total 

1638 

i 

211.52 

1 

$65.52   j 

$65.52 

24         CONNECTICUT   AGRICULTUEAL    STATION,    BULL.    119. 


Record  of  Tests   of  Composite   Samples   representing  the 
Cream  Gathered  in  One  Week. 

Cbeameby  No.  4. 


03 

3 

M 
S 

C3  0 

S  M" 

^©"S 

^  03  a  = 

0  >  c:  — 

03 

U 

53  "S 

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0 

aw 

£■: 

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■^-2    3 

0  ix^g 

d 
o 

03 
P-t 

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CO 

a 

03 

1 

ca 

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0 

03 

0 

0 

0  m 
+^   be 

CO   03 
<u  ^^ 

^    CO    0 

a  >%cu, 

€i  CO 
9        u 

CO  --;         to 

9  aim 

03    fe    «. 

-^         i3    03 

^  a  ^  ^ 

Si 

o 
to 

0 

K  a 

0    (D 

0   "o  i 

CO                 M     f- 

2-: 

0  z^ 

03    03    t- 

a  s  0  t>,fe 

a 

O 

a 

Lh 

S                   9   «M 

1^ 

3    ft  03 

3    o3  .JTcS 

03 
CI4 

3 
0 

0                   0     ^ 

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g^H  a.S'ft 

C3 

^ 

m 

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Ph 

fM 

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> 

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CL, 

1 

82 

62.75 

17.00 

10.67 

13.0 

6.53 

$3.28 

$3.33 

+    1.5 

2 

188 

141.00 

15.50 

21.861   11.6 

7.31 

7.52 

6.83 

-   9.2 

3 

396 

299.75 

16.00 

47.96    12.1 

7.02 

15.84 

14.98 

-   5.4 

4 

400 

330.75 

16.00 

52.92^    13.2 

6.42 

16  00 

16.53 

+    3.3 

5 

282 

240.25 

16.50 

39.64,    14.1 

6.04 

11.28 

12.38 

+    9.7 

6 

282 

233.75 

16.50 

38.57 

13.7 

6.21 

11.28 

12.05 

+    6.8 

7 

423 

294.00 

16.50 

48.51 

11.4 

7.41 

16.92 

15.16 

—  10.4 

8 

98 

82.50 

14.00 

11.55 

11.8 

7.21 

3.92 

3.61 

-   7.9 

9 

414 

277.25 

18.00 

49.90 

12.1 

7.05 

16.56 

15  59 

-    5.9 

10 

125 

93.25 

17.50 

16.32 

13.0 

6.51 

5.00 

5.10 

+    2.0 

11 

47 

31.25 

14.00 

4.38 

9.3 

9.12 

1.88 

1.37 

-27.1 

12 

444 

334.50 

17.00 

56.86 

12.8 

6.63 

17.76 

17.76 

00.0 

13 

70 

56.00 

17.00 

9.52 

13.6 

6.25 

2.80 

2  97 

+    6.1 

14 

341 

247.75 

20.25 

50.17 

14.7 

5.77 

13.64 

15.67 

+  14.9 

15 

78 

60.75 

11.00 

6.68 

8.5 

9.92 

3.14 

2.09 

-33.4 

16 

144 

115.25 

17.25 

19.88 

13.8 

6.16 

5.76 

6.21 

-1-   7.8 

17 

95 

78  00 

15.25 

11.89 

12.5 

6.79 

3.80 

3.71 

-    1.9 

18 

100 

"     82.50 

15.50 

12.79 

12.8 

6.65 

4.00 

3.99 

—   0.2 

19 

194 

138.25 

17.00 

23.50 

12.1 

7.01 

7.76 

7.34- 

-    5.4 

20 

302 

201.25 

17.00 

34.21 

11.3 

7.50 

12.08 

10.69 

-11.5 

21 

400 

271.00 

22.00 

59.62 

14.9 

5.70 

16.00 

18.63 

+  16.5 

22 

120 

87.00 

17.00 

14.79i    12.3 

6.90 

■  4.80 

4.62 

-  3.7 

23 

99 

68.50 

15.25 

10.451    10.5 

8.05 

3.96 

3.26 

-17.7 

24 

86 

66.00 

17.75 

11.71     13.6 

6.24 

3.44 

3.66 

+    6.4 

25 

333 

230.50 

19.25 

44.37     13.3 

6.38 

13.32 

13.86 

+    4.1 

26 

113 

81.75 

19.50 

15.94i   14.1 

6.03 

4  52 

4.98 

+  10.2 

27 

134 

103.25 

15.50 

16.001   11.9 

7.12 

5.36 

5.00 

-   6.7 

,   28 

56 

38.75 

14.25 

5.52      9.9 

8.62 

2.24 

1.72 

—  23.2 

33 

100 

66.00 

24.50 

I6.I7!   16.2 

5.25 

4.00 

5.05 

+  26.2 

35 

51 

38.50 

14.50 

5.58 

10.9 

7.77 

2.00 

1.74 

-U.7 

5997 

4452.00 

767.93 

\ 

$239.88 

$239.88 

University  of 
Connecticut 

Libraries 


